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CONDITIONING FLORIDA GRAPEFRUIT TO REDUCE CHILLING INJURY DURING LOW-TEMPERATURE STORAGE.

Author(s) : HATTON T. T., CUBBEDGE R. H.

Type of article: Article

Summary

REDUCTION OF CHILLING INJURY (CI) DURING 274 K (1 DEG C) STORAGE BY CONDITIONING TREATMENTS WAS DETERMINED ON EARLY, MIDSEASON AND LATE AND GRAPEFRUIT (CITRUS PARADISI MACF.). CONSTANT STORAGE AT 274 K FOR 28 DAYS RESULTED IN EXCESSIVE CI; HOWEVER, CONDITIONING THE FRUIT FOR 7 DAYS AT 283, 289 OR 294 K (10, 16 OR 21 DEG C) SIGNIFICANTLY REDUCED CI DURING 21 DAYS OF STORAGE AT 274 K. TREATMENT WITH 40% CO2 DURING 3 DAYS AT 294 K ALSO REDUCED CI DURING LOW-TEMPERATURE STORAGE. CONDITIONING FOR 7 DAYS AT 283, 289 OR 294 K FOLLOWED BY A GRADUAL LOWERING OF THE TEMPERATURE TO 274 K WAS ALSO EFFECTIVE. DECAY, MOSTLY GREEN MOLD ROT CAUSED BY PENICILLIUM DIGITATUM SACC., WAS NEGLIGIBLE DURING STORAGE BUT INCREASED AT 294 K.

Details

  • Original title: CONDITIONING FLORIDA GRAPEFRUIT TO REDUCE CHILLING INJURY DURING LOW-TEMPERATURE STORAGE.
  • Record ID : 1982-1961
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 107 - n. 1
  • Publication date: 1982/01
  • Document available for consultation in the library of the IIR headquarters only.

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